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Hash Brown Waffles with egg and cheese are crispy on the outside, soft and cheesy inside, and packed with flavor. These savory breakfast waffles come together in under 20 minutes and are perfect for busy mornings or weekend brunch.
Try this next: If you love easy breakfast recipes, try these Breakfast Quesadillas or my Crockpot Breakfast Casserole. For more brunch ideas, check out this list of Brunch Recipes.
5 Keys To Great Hash Brown Waffles
- Preheat Your Waffle Iron: Make sure it’s fully heated to ensure crisp, evenly cooked waffles.
- Spray Generously: Prevent sticking by coating both sides of the waffle iron with cooking spray or brushing with melted butter.
- Don’t Overfill: Leave about half an inch around the edges so the hash browns can spread without overflowing.
- Watch the Cook Time: Start checking at 5 minutes; waffles should be golden brown and crisp.
- Keep Warm in the Oven: Use the “warm” function and place finished waffles on a baking sheet to keep them hot while you cook the rest.
RECIPE WALK-THROUGH
How To Make Hash Brown Waffles
See the recipe card below for full, detailed instructions
Egg & Cheese Hash Brown Waffles are super easy to throw together, but these small details will help you get the best results possible. Think of this section like me cooking alongside you in the kitchen.
Step 1: Preheat and grease the waffle maker.
Preheat your waffle maker to medium-high and spray both sides generously with non-stick spray or brush with melted butter. This prevents sticking and helps create those crispy, golden edges.
- Quick Note: Don’t skip greasing between batches. Even nonstick waffle makers need a light coat each time.
Step 2: Prepare the egg and hash brown mixture.
In a medium bowl, whisk the eggs with milk. Stir in the shredded refrigerated hash browns, shredded sharp cheddar cheese, and chopped fresh chives. Season with salt and pepper.
- If using frozen hash browns, make sure they’re completely thawed, then squeeze out as much liquid as possible using a clean kitchen towel. This step is critical for getting crispy waffles instead of soggy ones.
Step 3: Add the hash browns to the waffle maker.
Scoop about 1 cup of the mixture into the center of the waffle iron. You may need to adjust based on your waffle maker size. Spread evenly, leaving about ½ inch space around the edges so it has room to spread when you close the lid.
Step 4: Cook until golden brown.
Close the waffle iron and cook for about 5 minutes. You’ll know they are done when they are a deep golden-brown color with crispy edges. If your first waffle needs more time, adjust for the remaining batches.
- Pro Tip: Resist the urge to open the waffle maker too early. Opening it before the hash browns have set can cause them to tear or stick.
Step 5: Remove and serve.
Carefully remove the waffle using tongs or a fork. Garnish with extra chives and serve immediately, or keep warm in the oven (set to the lowest temperature) while cooking the rest.
More Waffle Recipes To Try
Variations
- Ham & Cheese Hash Brown Waffles: Add diced ham for a protein boost.
- Southwest Style: Mix in diced green chiles and pepper jack cheese.
- Veggie Packed: Add finely chopped bell peppers, spinach, or zucchini. Make sure that any vegetables are finely chopped and that excess moisture is removed.
Serving Suggestions
- Fried or Poached Eggs: Makes it a hearty breakfast.
- Fresh Fruit Salad: Adds a light, sweet contrast.
- Breakfast Sausage or Bacon: Completes the classic breakfast combo.
- Green Apple Smoothie: For a nutritious pairing.
Storage Tips
Storage, Freezing, Make Ahead
- Storage – Cool hash brown waffles completely and store in an airtight container in the fridge for up to 3 days.
- Reheating – For best results, reheat in a toaster, toaster oven, or air fryer until crispy again (about 3-4 minutes). You can also reheat in a 350°F oven for 5-7 minutes. Avoid microwaving, as it makes them soggy.
- Freezing – Let waffles cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container for up to 2 months. Reheat directly from frozen in a toaster or oven.
- Make Ahead – Prepare 1-2 days before and store in the fridge (or freezer for longer storage). Reheat in the toaster, oven, or air fryer until hot and crispy. Perfect for busy mornings or meal prep!
Frequently Asked Questions
Can I use frozen hash browns?
Yes, make sure they’re completely thawed, then squeeze out as much liquid as possible using a clean kitchen towel.
Do I need to cook the potatoes first?
No. We use refrigerated pre-shredded hash browns, which are ready to use, to keep this recipe quick and easy.
Can I make these without a waffle iron?
A waffle iron is ideal for achieving a crispy texture, but you could also pan-fry the mixture in a skillet, similar to hash browns.
Can I add meat to the mix?
Definitely, cooked and crumbled sausage, bacon, or diced ham make great options.
More Easy Breakfast Recipes
- Sausage & Hash Brown Frittata
- Egg & Sausage Muffins
- Breakfast Enchilada Casserole
- Grab & Go Stuffed Biscuits
- Loaded Breakfast Tater Tot Casserole
- Easy Breakfast Potatoes
Hash Brown Waffles with Egg & Cheese
Ingredients
- 20 ounce Package Shredded Hash Browns refrigerated
- 3 Large eggs
- 1/4 cup Milk
- 1 cup Shredded sharp Cheddar Cheese
- 1/4 cup Fresh chopped chives plus some for garnishing
- Salt & pepper
- Sour cream for serving, if desired
Instructions
- Heat waffle iron on the medium-high setting. Spray each side generously with non-stick cooking spray or brush with melted butter.
- In a medium-sized mixing bowl, whisk together eggs and milk. Stir in potatoes, cheese, chives and season with ½ teaspoon salt and ¼ teaspoon pepper.
- Depending on the size of your waffle iron, scoop a layer of the potato mixture onto the surface (for the round waffle maker, I used about 1 cup of the mixture). Spread to about ½ inch from the edges and close the waffle iron. Cook for about 5 minutes, checking every few minutes to avoid burning. When the entire waffle is golden brown in color, carefully remove from the waffle iron with a fork or tongs.
Notes
- You can also use frozen hash browns, just make sure they’re completely thawed, then squeeze out as much liquid as possible using a clean kitchen towel.
- Squeeze out excess moisture from hash browns with paper towels for crispiness.
- Spray waffle maker generously with nonstick cooking spray before every batch to prevent sticking.
- Use about 1 cup of hash brown mixture per waffle (adjust based on your waffle maker size).
- Leave about ½ inch around the edges when spreading hash browns so they have room to expand.
- Cook for about 5 minutes on medium-high until deeply golden brown. Check after 4-5 minutes and adjust time for your specific waffle maker.
- Don’t open the waffle maker too early or hash browns may tear or stick.
- Keep finished waffles warm in a low oven (200°F or “warm” setting) on a baking sheet while cooking the rest.
- Reheat leftovers in a toaster, air fryer, or oven to restore crispiness. Avoid microwaving.
- Freeze cooked waffles for up to 2 months. Reheat directly from frozen in a toaster, air fryer, or oven.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
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This was very good! I made a few changes though. I had to use fresh shredded potatoes because I didn’t have Simply Potatoes and I used green onions instead of chives. I added some garlic powder, also. I topped the waffles with butter, crumbled bacon, and more shredded cheese. We’ll definitely make again. I think it would be wonderful with an over easy egg on top, too. (I wish I could add a photo. It looks scrumptious!)
Fantastic feedback Sue! Thanks for stopping by to share.
I didn’t have any green onions; substituted a bit of diced onion (softened in a skillet). Green onion would have been nice; working with what I had. My family enjoyed and gave several ideas over the meal for additions (exp; bacon bits to the hashbrown and dip in the sour cream for a loaded baked potato effect!). LOL we served this as part of Brinner (breakfast for dinner).
Shocked that this came out so well! I’ve tried waffle hashbrowns in past and they stuck and fell apart miserably. These held together well and made 4 per the recipe. Worked out GREAT! My husband says this is a keeper recipe. 😀
That’s awesome Melody! Fantastic feedback, thanks for stopping by to share.